CHEF JEFF — ONE BYTE AT A TIME: Mussels with Chorizo

This tropical dish can be on the table in minutes.

Mussels with Chorizo

2 pounds mussels

½ cup chorizo sausage cut into small cubes (2 ounces)

3 medium garlic cloves, crushed

½ tablespoon butter

1 cup bottled clam juice

6 red grape tomatoes

6 yellow grape tomatoes

Salt and freshly ground pepper

1 lemon cut into wedges

½ whole wheat baguette

Rinse mussels under cold water. Gently tap any open ones against counter. If they do not close, discard them.

Heat a large skillet over medium-high heat. Add the mussels, chorizo, garlic and butter. When mussels start to open (about 3 minutes), add the clam juice and tomatoes. Cook 2 more minutes. Add salt and pepper to taste.

Divide mussels and sauce between 2 large soup bowls, discarding any that do not open. Add lemon wedges to each plate. Serve with baguette.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, life, updates, food, recipes